Welcome to a delightful brunch adventure! Today, we’re diving into one of the most delicious and unique breakfast dishes – Mexican Eggs Benedict. This recipe combines the classic Benedict with a bold Mexican twist, featuring spicy chorizo, smashed avocado, jalapeños, and a creamy chipotle hollandaise sauce. If you’re a fan of exciting, vibrant flavors, this Mexican Eggs Benedict is the perfect choice to spice up your morning.
Introduction to Mexican Eggs Benedict
Mexican Eggs Benedict offers a fusion of flavors that truly shine. With its roots in traditional eggs benedict, this recipe incorporates Mexican ingredients like chorizo, jalapeños, and chipotle pepper to create a spicy and savory breakfast dish. This meal is perfect for breakfast or brunch and appeals to fans of Mexican cuisine who love to enjoy a bold, satisfying meal. Plus, it’s gluten-free, paleo, and Whole30-friendly, making it a versatile option for various dietary preferences.
Ingredients for Mexican Eggs Benedict
Here’s everything you’ll need to create this vibrant dish:
- 1 butternut squash (sliced into ½-inch rounds)
- 1 tbsp olive oil
- 1 large avocado (smashed)
- 170 grams ground chorizo (approx. 5 chorizo sausages, casings removed)
- 4 large eggs
- 1 tsp white vinegar
- 1 jalapeño (sliced)
- 1 tbsp cilantro (chopped)
Chipotle Hollandaise Sauce:
- 2 egg yolks
- ¼ tsp salt
- 1 tbsp lime juice
- 1 tbsp chopped chipotle pepper in adobo (or 1 tsp chipotle powder)
- ¼ cup melted butter or ghee (for Paleo/Whole30)
How to Make Mexican Eggs Benedict – Step by Step
Step 1: Prepare the Butternut Squash
Peel and slice the neck of the butternut squash into ½-inch thick rounds. Brush each round with olive oil and grill on medium-high heat for 5-6 minutes per side until tender and grill marks appear. Transfer the slices to the oven set at low heat to keep them warm.
Step 2: Cook the Chorizo
In a pan, cook the ground chorizo over medium heat, breaking it apart into crumbles until fully cooked. Set aside.
Step 3: Make the Chipotle Hollandaise
In a tall container, combine egg yolks, salt, lime juice, and chipotle pepper. Use an immersion blender to mix for 30 seconds, then slowly drizzle in the melted butter or ghee while continuing to blend. Set the hollandaise aside.
Step 4: Poach the Eggs
Bring a pot of water with vinegar to a simmer. Stir to create a whirlpool and gently crack an egg into the center. Cook for about 4 minutes until the egg white is set. Remove with a slotted spoon. Repeat for each egg.
Step 5: Assemble the Mexican Eggs Benedict
Place two grilled butternut squash slices on each plate. Top each slice with smashed avocado, crumbled chorizo, a poached egg, and a generous spoonful of chipotle hollandaise. Garnish with jalapeño slices and cilantro before serving.
Helpful Tips for Mexican Eggs Benedict
- Use fresh ingredients: Fresh chorizo and ripe avocado enhance the flavor of this dish.
- Adjust the heat level: You can make the dish milder by reducing the amount of chipotle pepper or jalapeños, or spice it up with extra heat.
- For a Whole30 or Paleo version: Use ghee in the hollandaise sauce and ensure your chorizo is compliant with your diet.
Cooking Tips for the Best Mexican Eggs Benedict
- Perfect poached eggs: Keep the water at a gentle simmer and ensure the whirlpool motion continues while cracking in the eggs.
- Grilling the butternut squash: To avoid overcooking, make sure the grill is hot and cook each side just long enough to get grill marks without burning.
Serving Suggestions for Mexican Eggs Benedict
Pair this flavorful dish with a side of Mexican street corn salad or fresh fruit like watermelon and pineapple to balance the spicy and savory elements. A refreshing mango smoothie or freshly squeezed orange juice would also complement the meal perfectly.
Nutritional Information
This dish is packed with healthy fats from avocado and protein from eggs and chorizo. It’s also gluten-free and offers a good dose of fiber from the butternut squash, making it a balanced breakfast or brunch option.
Nutritional Information (Per Serving):
- Calories: 450
- Protein: 20g
- Fat: 35g
- Carbs: 18g
- Fiber: 6g
- Vitamin A: 400%
- Vitamin C: 50%
Storage and Leftovers for Mexican Eggs Benedict
Store the butternut squash, chorizo, and hollandaise sauce separately in airtight containers. The chorizo and squash can be kept in the fridge for up to 3 days, while the hollandaise is best consumed fresh but can be stored for up to 2 days. Reheat the squash and chorizo in a skillet and poach fresh eggs when serving again.
Frequently Asked Questions (FAQs) for Mexican Eggs Benedict
- Can I make this recipe ahead of time?
Yes! You can prep the butternut squash and chorizo ahead of time, but it’s best to poach the eggs and make the hollandaise sauce fresh. - What can I substitute for chorizo?
If you don’t eat pork, you can substitute with turkey or chicken sausage for a lighter version. - Is there a vegan option for this recipe?
Swap the eggs with tofu scramble, use vegan chorizo, and replace the hollandaise with a cashew-based sauce. - Can I freeze the leftovers?
It’s not recommended to freeze poached eggs or hollandaise sauce, but the chorizo and butternut squash can be frozen for up to a month.
Related Recipes for Mexican Eggs Benedict Lovers
Conclusion
Thank you for joining me in this Mexican Eggs Benedict adventure! I hope you enjoy this recipe as much as I do. Don’t forget to share your feedback, and feel free to experiment with your own variations of this dish. The combination of rich, savory, and spicy flavors will make this meal a regular on your brunch table!
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Mexican Eggs Benedict Recipe: Bold Flavors for Brunch
Description
Welcome to a delightful brunch adventure! Today, we’re diving into one of the most delicious and unique breakfast dishes – Mexican Eggs Benedict. This recipe combines the classic Benedict with a bold Mexican twist, featuring spicy chorizo, smashed avocado, jalapeños, and a creamy chipotle hollandaise sauce. If you’re a fan of exciting, vibrant flavors, this Mexican Eggs Benedict is the perfect choice to spice up your morning
Ingredients
- 1 butternut squash (sliced into ½-inch rounds)
- 1 tbsp olive oil
- 1 large avocado (smashed)
- 170 grams ground chorizo (approx. 5 chorizo sausages, casings removed)
- 4 large eggs
- 1 tsp white vinegar
- 1 jalapeño (sliced)
- 1 tbsp cilantro (chopped)
Chipotle Hollandaise Sauce:
- 2 egg yolks
- ¼ tsp salt
- 1 tbsp lime juice
- 1 tbsp chopped chipotle pepper in adobo (or 1 tsp chipotle powder)
- ¼ cup melted butter or ghee (for Paleo/Whole30)
Instructions
Step 1: Prepare the Butternut Squash
Peel and slice the neck of the butternut squash into ½-inch thick rounds. Brush each round with olive oil and grill on medium-high heat for 5-6 minutes per side until tender and grill marks appear. Transfer the slices to the oven set at low heat to keep them warm.
Step 2: Cook the Chorizo
In a pan, cook the ground chorizo over medium heat, breaking it apart into crumbles until fully cooked. Set aside.
Step 3: Make the Chipotle Hollandaise
In a tall container, combine egg yolks, salt, lime juice, and chipotle pepper. Use an immersion blender to mix for 30 seconds, then slowly drizzle in the melted butter or ghee while continuing to blend. Set the hollandaise aside.
Step 4: Poach the Eggs
Bring a pot of water with vinegar to a simmer. Stir to create a whirlpool and gently crack an egg into the center. Cook for about 4 minutes until the egg white is set. Remove with a slotted spoon. Repeat for each egg.
Step 5: Assemble the Mexican Eggs Benedict
Place two grilled butternut squash slices on each plate. Top each slice with smashed avocado, crumbled chorizo, a poached egg, and a generous spoonful of chipotle hollandaise. Garnish with jalapeño slices and cilantro before serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh ingredients: Fresh chorizo and ripe avocado enhance the flavor of this dish.
- Adjust the heat level: You can make the dish milder by reducing the amount of chipotle pepper or jalapeños, or spice it up with extra heat.
- For a Whole30 or Paleo version: Use ghee in the hollandaise sauce and ensure your chorizo is compliant with your diet.
